Strawberry-Thyme Jam
I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
Ingredients
- 5 cups crushed strawberries (about 3 pounds)
- 1/2 teaspoon butter
- 1 package (1-3/4 ounces) powdered fruit pectin
- 7 cups sugar
- 1 tablespoon minced fresh thyme
Directions
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1In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme.
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2Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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3Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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